This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn’t be easier. The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar and oil. It’s the perfect treatment for almost any summer squash.
Ingredients
- 2medium zucchini (about 1 1/2 pounds total)
- ½teaspoon salt
- ½teaspoon ground black pepper
- 2tablespoons white wine vinegar
- 4tablespoons corn or safflower oil
- Nutritional Information
Nutritional analysis per serving (6 servings)
102 calories; 9 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 5 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 202 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Preheat oven to 400 degrees.
- Wash the zucchini, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with the salt. Place in oven for 5 to 7 minutes, until they soften slightly.
- Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar and oil. Serve immediately.
12 minutes
Dining and Cooking